Heat a nonstick grill pan or skillet w/ oil and sear the fish on both sides, about 3 minutes per side, until they get nice color. Set fish aside. You will finish it later in the sauce.

In a large heavy skillet, start the sauce.
Heat the garlic and anchovies in olive oil for a minute until fragrant and add the tomatoes, breaking them up with the back of a wooden spoon.

Add in the olives, capers and chili flakes and simmer sauce for about 15 minutes until sauce is thickened and tomatoes are broken down.

Arrange the fish in the skillet with the sauce and cook another 5 minutes until fish looks done. This will depend on the thickness of the fish (swordfish sometimes tends to be very dense), so watch the time.

Squeeze lemon juice on top of the fish and garnish with fresh parsley in big bowls.

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)